Timeless Minestrone Soup

Amarante

Mon, Nov 09 2015, 6:04 pm

This is a nice classic minestrone soup - pretty simple to prepare.

Timeless Minestrone Soup

Source: David Venable - In the Kitchen with David

On a cold, wintry day when I first moved to Philadelphia, I was out running some errands and decided to stop at an Italian restaurant for lunch. After scanning the menu for something that would instantly warm me up, I ordered the minestrone soup. I wasn’t prepared for how rich, hearty, and loaded with vegetables it was. I can still remember how the waiter spooned on some grated Parmesan with a flourish. The soup was so good that I sopped up the last drops with slices of fresh, crusty Italian bread.

MAKES 8 TO 10 SERVINGS

2 cups dried kidney beans, picked over and soaked overnight, or 1 15.5-ounce can kidney beans, rinsed and drained
2 tablespoons extra virgin olive oil
1 small onion, chopped
3 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
1 medium zucchini, diced
1 small yellow squash, diced
1 cup 1-inch green bean pieces
2 14.5-ounce cans diced tomatoes
3 tablespoons tomato paste
5 cups vegetable broth
1 teaspoon dried basil
½ teaspoon dried oregano
2 cups cooked elbow macaroni
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne
Freshly grated Parmigiano-Reggiano

Put the kidney beans in a large stockpot or Dutch oven and add enough water to cover them by 2 inches. Bring to a boil, partially cover the pot, and reduce to a simmer. Cook until the beans are tender, about 1 hour. Drain the beans and set aside.

Heat the olive oil in the same pot. Add the onion, garlic, carrot, and celery and cook until the vegetables are lightly browned, about 5 minutes. Add the zucchini, yellow squash, green beans, tomatoes, and tomato paste. Stir in the vegetable broth and 2 cups water.

Add the kidney beans, basil, and oregano to the pot. Bring to a simmer and cook until the vegetables are tender, about 35 minutes. Add the cooked macaroni and heat through, about 5 minutes. Taste and season the soup with the salt, black pepper, and cayenne. Serve hot or warm and pass the Parmigiano-Reggiano.”